Hearty Veggie Pot Pie for a Cozy Meal
A veggie pot pie is the perfect comfort food—a delicious, hearty dish that combines tender vegetables and a flavorful gravy encased in a flaky, buttery crust. It’s a dish that can be enjoyed by everyone, whether you’re vegan, vegetarian, or simply looking for a delicious, plant-based alternative to a traditional pot pie. The best part? It’s easy to make and can be customized with your favorite vegetables.
In this post, we’ll walk you through how to make a flavorful vegetable pot pie with a perfectly crispy, golden crust. With a filling made from mushrooms, carrots, potatoes, cauliflower, green beans, and peas, you’ll enjoy a hearty, satisfying dish that’s bursting with flavor. This recipe can also be made in smaller portions using Souper Cube 2-cup trays, making it perfect for meal prepping or storing leftovers.
The Filling: The Heart of the Pot Pie
The filling is the heart of any pot pie, and this veggie version is no exception. Here’s what you’ll need to create the perfect filling:
- 8 oz mushrooms: Mushrooms add a rich, savory flavor to the filling, mimicking the meaty texture you’d expect in a traditional pot pie.
- 1 sweet onion: A sweet onion brings natural sweetness and depth to the dish.
- 2 tbsp garlic: Garlic adds that delicious, aromatic base that enhances the flavors of the vegetables.
- 2 large carrots: Carrots provide natural sweetness and crunch, balancing the other ingredients in the filling.
- 3 cups potatoes: Potatoes add creaminess and bulk to the filling, making the dish more hearty.
- 2 cups cauliflower: Cauliflower adds texture and a mild flavor that blends well with the other vegetables.
- 2 cups fresh green beans: Green beans provide a bit of crunch and freshness to the dish.
- 2 cups peas: Sweet peas bring a pop of color and a mild sweetness that complements the other vegetables.
- 4 cups vegetable broth: The broth creates a rich, flavorful base for the filling, making it juicy and savory.
- 1 tsp salt and 1 tsp pepper: These seasonings enhance the natural flavors of the vegetables.
- 1/4 cup water, 2 tbsp cornstarch: The cornstarch helps thicken the filling, ensuring that the gravy is just the right consistency.
- 2 tbsp soy sauce: Soy sauce adds a touch of umami and savory depth to the filling.
To make the filling, start by sautéing the onions, garlic, and mushrooms in a large pan until softened. Then, add the carrots, potatoes, cauliflower, green beans, and peas, and cook until they are just tender. Add the vegetable broth, soy sauce, salt, and pepper, and bring the mixture to a simmer.
Next, dissolve the cornstarch in the water and add it to the pot, stirring constantly. Allow the mixture to simmer until it thickens, creating a rich, savory gravy. Once the filling is ready, set it aside to cool while you prepare the crust.
The Pie Crust: Buttery and Flaky
The crust is just as important as the filling when it comes to a good pot pie. This recipe uses a plant-based crust made with cold plant butter, which creates a flaky, buttery texture. Here’s what you’ll need for the pie dough:
- 5 cups flour: All-purpose flour forms the base of the crust, giving it structure.
- 1 tsp salt: Salt enhances the flavor of the crust.
- 1 tbsp sugar: A little sugar helps balance the savory filling and adds a touch of sweetness to the dough.
- 1 cup cold plant butter: Plant butter helps create a flaky, tender crust. Make sure it’s cold to get the best texture.
- 6 tbsp cold water: Cold water helps bind the dough together and keeps the crust flaky.
To make the crust, start by combining the flour, salt, and sugar in a large bowl. Cut the cold plant butter into small pieces and work it into the flour mixture using your hands or a pastry cutter. The goal is to create a crumbly texture with pea-sized bits of butter throughout. Add the cold water a tablespoon at a time until the dough comes together.
Once the dough is formed, divide it into two portions—one for the bottom crust and one for the top. Roll out each portion of dough on a floured surface, making sure they’re large enough to fit your pie dish or Souper Cube tray. Press the dough into the bottom of your pie dish, add the filling, and top with the second piece of dough. Trim any excess dough and crimp the edges to seal the pie.
If you would like to freezer prep these, assemble the pot pies in Souper Cubes, and stick them in the freezer. You can then pop out the cubes into ceramic souper cube dishes,
Baking the Pot Pie
To bake the pot pie, preheat your oven to 375°F. Place the pot pie on a baking sheet to catch any drips, then bake it for 40 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
Once the pot pie is finished baking, remove it from the oven and let it cool for a few minutes before serving. The result is a golden, flaky crust with a savory vegetable filling that’s perfectly seasoned and comforting.
Tips for Making the Best Veggie Pot Pie
- Use a mix of vegetables: The beauty of this pot pie is that you can use whatever vegetables you have on hand. Swap out the cauliflower for broccoli or the green beans for corn—get creative!
- Make ahead: You can make the filling ahead of time and store it in the fridge for a day or two. Just assemble and bake when you’re ready to enjoy.
- Freezer-friendly: These pot pies freeze beautifully! Assemble the pies in advance, wrap them in plastic, and freeze for up to 3 months. Bake from frozen, adding extra time to the cooking process.
- For extra flavor: Add some fresh herbs like thyme, rosemary, or sage to the filling for added depth of flavor.
Why This Veggie Pot Pie is the Ultimate Comfort Food
This veggie pot pie is a perfect meal for any occasion, whether it’s a cozy weeknight dinner or a holiday gathering. Packed with wholesome vegetables, a rich gravy, and a buttery, flaky crust, it’s a dish that’s sure to satisfy. Plus, it’s versatile enough to customize with your favorite vegetables or to make it in smaller portions using Souper Cube trays for meal prepping.
Your Turn!
Whether you’re a fan of traditional meat pot pies or you’re looking for a plant-based alternative, this vegetable pot pie recipe will become a new favorite. With its hearty filling, flavorful broth, and flaky crust, it’s a comforting, satisfying dish that’s perfect for any occasion. Try it today and enjoy a warm, homemade meal that’s as delicious as it is comforting.
Check Out My Cookbook, From Scratch!
I’m excited to share my cookbook with you, created with sustainability and flavor in mind! From Scratch is packed with delicious, eco-conscious recipes designed to nourish both you and the planet. Every dish is carefully crafted to use fresh, local ingredients, and focuses on minimizing waste while maximizing taste.
From wholesome breakfasts to hearty dinners, my cookbook offers a variety of plant-based meals that are easy to prepare and full of nutrients. Whether you’re looking to reduce your carbon footprint or simply enjoy meals that are better for you and the Earth, this cookbook is your guide to eating in a way that’s both kind to the planet and satisfying to your taste buds. You can grab your copy here:
Check Out The Pantry Labels
In 2024, I released a set of Pantry Labels with recipes that are dishwasher-safe and fit the lids of mason jars perfectly.
Each labels has the recipe to refill the dry mix jar, as well as the recipe to make the item if applicable.
Veggie Pot Pie
Ingredients
Filling Ingredients
- 8 oz mushrooms chopped
- 1 sweet onion diced
- 2 tbsp garlic minced
- 2 large carrots diced
- 3 cups potatoes diced
- 2 cups cauliflower florets
- 2 cups fresh green beans chopped
- 2 cups peas
- 4 cups vegetable broth
- 1 tsp salt
- 1 tsp pepper
- ¼ cup water
- 2 tbsp cornstarch
- 2 tbsp soy sauce
Pie Crust Ingredients
- 5 cups flour
- 1 tsp salt
- 1 tbsp sugar
- 1 cup cold plant-based butter
- 6 tbsp cold water
Instructions
- Prepare the Filling: In a large pot, combine mushrooms, onion, garlic, carrots, potatoes, cauliflower, green beans, and peas. Add vegetable broth, salt, pepper, soy sauce, and water. Bring to a simmer and cook until vegetables are tender.
- Mix cornstarch with a little water, then stir it into the pot to thicken the filling. Cook for an additional 5 minutes and set aside.
- Make the Pie Crust: In a bowl, mix flour, salt, and sugar. Add cold plant-based butter and use a pastry cutter to work it into the flour until it resembles coarse crumbs.
- Gradually add cold water, 1 tbsp at a time, and mix until dough forms. Divide the dough into portions for individual pot pies.
- Assemble the Pot Pies: Grease Souper Cube 2-cup trays. Roll out the pie crust and cut pieces that will fit inside the trays. Press the crust into the trays.
- Fill each crust with the veggie filling and top with more crust. Crimp the edges and make small slits on top for ventilation.
- Bake: Preheat oven to 375°F. Place the pot pies on a baking sheet and bake for 30-35 minutes, or until the crust is golden and crispy.
- Serve: Let cool slightly before serving. Enjoy your comforting, veggie-packed pot pies!
